Tuesday, May 24, 2016

Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast


There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans


My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta
3 pounds favas, peeled and skinned (follow the technique in the 2009 post)
3 tbsp extra virgin olive oil
3 peeled garlic cloves, smashed
additional extra virgin olive oil
grey salt
freshly cracked black pepper
tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled


Two other bruschetta recipes to try:

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: 
French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: 
Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: 
Pulled Pork & Cabbage Salad
Feed Me Phoebe: 
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: 
Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 
6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: 
Pineapple and Shrimp Fried Rice
Taste with the Eyes: 
Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: 
Healthy Mexican Casserole
FN Dish: 
6 Memorial Day Sides That'll Get More Attention Than the Mains


best,
diane


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

2 comments:

superiorpaper said...

Although I am not a fan of vegetables but it doesn't mean I don't want to know recipes as well. Going to show this to my wife, hope she will like it

conference alerts said...

Food prepared from fresh vegetables has always turn out to be delicious. This particular recipe is the perfect blend of green vegetables and French grilled bread. I wonder what it would taste like.